Instant Pot Corned Beef and Cabbage
Hooray, it’s March! And you know what that means. It’s almost St. Patrick’s day! Time to go hunting for leprechauns and see if you can snag yourself a pot of gold! Me, I’ve never caught one, but I don’t mind. I’ve already got a pot full of something magical in my kitchen: corned beef and cabbage. This hearty Irish dish is so good, with the salty, garlicky beef lending its flavor to all the veggies in the pot.
The only catch is, it takes a long time to make. Beef brisket is a pretty tough cut of meat, so you have to let it simmer pretty much all day to get it nice and tender.
Unless, of course, you cook it in the Instant Pot.
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With my new Instant Pot, I can now make my traditional Crockpot Corned Beef and Cabbage in just a couple of hours. The beef cooks up tender in only 90 minutes, and then the veggies are done in just a few minutes more. Then you put it all together on a platter, and your Irish meal is served. If your corned beef brisket does not come with a spice packet, I have a recipe for one over in this post.
Instant Pot Corned Beef and Cabbage
INGREDIENTS:
4-5 garlic cloves
4 cups water
2.5-3 lb. corned beef brisket, including spice packet or DIY spice packet
2 lbs petite red potatoes, quartered
3 cups baby carrots
1 head green cabbage, cut into large wedges
DIRECTIONS:
1. Place corned beef brisket, spice packet, garlic and 4 cups of water into the instant pot. I used the rack to keep the brisket off the bottom of the pot.
2. Cook on 90 minutes using the meat/stew setting or high pressure for 90 minutes. Once time is up, quick release pressure. Remove corned beef to a platter and cover with foil. Let rest while cooking the vegetables.
3. Without discarding liquid, add potatoes, carrots, and cabbage to pressure cooker, you may remove the rack if desired.
4. Cook at high pressure for 4-5 minutes. Do a quick pressure release before removing vegetables.
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Corey, Darryl, Big D & Little D
Instant Pot Corned Beef and Cabbage
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Ingredients
- 4-5 garlic cloves
- 4 cups water
- 2.5-3 lb. corned beef brisket - including spice packet
- 2 lbs petite red potatoes - quartered
- 3 cups baby carrots
- 1 head green cabbage - cut into large wedges
Instructions
- Place corned beef brisket, spice packet, garlic and 4 cups of water into the instant pot. I used the rack to keep the brisket off the bottom of the pot.
- Cook on 90 minutes using the meat/stew setting or high pressure for 90 minutes. Once time is up, quick release pressure. Remove corned beef to a platter and cover with foil. Let rest while cooking the vegetables.
- Without discarding liquid, add potatoes, carrots, and cabbage to pressure cooker, you may remove the rack if desired.
- Cook at high pressure for 4-5 minutes. Do a quick pressure release before removing vegetables.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Hi, I have a smaller cut, only 2.5 lbs. Do you think I should adjust the cooking time?
You could try a little less time Sandy and check it to make sure it’s throughly cooked. If not, just pop it in for a couple more minutes.
Hello, how much time would you add if the corned beef is frozen?
You need to thaw your brisket first. The quickest thaw method, I’ve found, is to float your packaged meat in the kitchen sink filled with cool water. It works like ice cubes in your drink.
I’m so glad your recipe was featured on fb! I love everything in my IP and was hoping I could find a doable recipe in time for today! Life with an IP is much simpler when you have kids in sports! I just pulled my brisket out and it is PERFECT! (3.5# at 90 mins)
I made this last night and it was delicious! I did have a huge issue with doing a QR. It was a giant mess and soaked through two towels. How do I avoid this next time?
Oh wow Julie! I didn’t have that issue with my quick release. Has anyone else had this issue with lots of liquid coming out during quick release? Tips for Julie?
I had the same problem with doing the QR. Made one heck of mess. Not sure how to avoid it, unless decreasing the cook time a little, so it can do a natural release while it still cooks.
My liquid didn’t reduce. I think I actually had more. I think next time I will reduce the time and do a npr. Thank you for the replies! 🙂
From what I’ve read about using Instant Pot, it’s best to always let the meat sit for at least 10 minutes after cooking before doing a quick release. The pressure and tempurature need to subside a little before quick release,
If you quick release right away after cooking, it can damage the meat inside as the sudden pressure expansion inside the meat is not good for it. At leat that’s what I read. I now always let meat natural release for 10 minutes before I release the rest of the pressure.
I have a Pressure Cooker XL which I love. Can this recipe be converted to use in it?
It should work just fine with your pressure cooker 🙂